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View Full Version : ETA on 10 pound brisket


kwantz
09-12-2009, 01:06 AM
whats the estimate time of finish on a 10 pound brisket, i know each one is different, just need a rough estimate

Pyle's BBQ
09-12-2009, 01:16 AM
At what temp are you cooking?

snoqualmiesmoker
09-12-2009, 02:15 AM
choice or select? Whole or flat?

8-10 hours?

NorthwestBBQ
09-12-2009, 03:44 AM
When the Thermopen goes into the meat like butter?

4TheLoveofBrisket
09-12-2009, 07:17 AM
When the Thermopen goes into the meat like butter?

I agree with everything said above. 8-10 hrs probably, depending on your temperature. But it's done when it's done, and the true test is the temp probe going into the meat like butter.

kwantz
09-12-2009, 08:23 AM
220 is the cooking temp

Pyle's BBQ
09-12-2009, 08:30 AM
If it is a full brisket I would say more like 12 hours at that temp. That is when I would check to see if it is getting done. It will be the butter test when done.

kwantz
09-12-2009, 11:40 AM
ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?

Midnight Smoke
09-12-2009, 11:46 AM
ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?

What temp is the Brisket at now?

bigabyte
09-12-2009, 11:54 AM
220 is the cooking temp
16 to 20 hours probably, but could vary depending on the brisket.

kwantz
09-12-2009, 12:22 PM
brisket in some places is 187-190, in thicker places it was 180... ill check again in a half hour

barbefunkoramaque
09-12-2009, 02:45 PM
LOL Slappin Knee! LMAO

4 to 6 hours at 300 -350

But only if ya want it like buttah.

<---- now showing serious face

barbefunkoramaque
09-12-2009, 02:51 PM
ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?


if your smoking at that temp... and in that type of smoker, unbeknowst to you, its taking a longer time because it is spending part of its time under 213 degrees, which means....nothing is happening. The times when the temp does surround the meat at about 225 or so.... something is happening.

I wish I could make Dickinson BBQ company understand this with a $20000 pair of Oylers before they close up from selling crappy, dried out, stretchy, tough unrendered brisket thats only etible after being chopped and boiled in sauce for a day but alas its too late I bet. He sets his machine at 215 and even after 20 hours its crap because that ole rotesserie puts those briskets in that dead zone for 2/3rds of its rotation.